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butterscotch oatmeal cookies

Butterscotch-Mace Toasted Oat Cookies

Take butterscotch oatmeal cookies to the next level by adding mace and toasting the oats.
Course Dessert
Cuisine American


  • 1/2 cup old-fashioned rolled oats
  • 4 tablespoons butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 1/2 teaspoon vanilla
  • 1 egg, at room temperature
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon salt
  • 3/4 cup butterscotch chips


  • Preheat oven to 350.
  • Spread the oatmeal in a single layer and bake for 8-10 minutes or until lightly browned. Cool.
  • Line 2 cookie sheets with parchment paper or silipats. In a large bowl, cream together the butter, vanilla, and sugar. Add the egg, beat until fluffy.
  • Add the flour, baking powder, mace, salt, and oatmeal. Mix until well combined.
  • Fold in butterscotch chips. Place tablespoon-sized blobs of dough on the lined cookie sheet about 1/2 inch apart and bake for 12-14 minutes or until they look just "set" and the bottoms are just golden. Don't overbake! The center may still be slightly soft.
  • Carefully remove the cookies still on the parchment or silipats to a wire rack to cool completely.


Yield: about 1 1/2 dozen (can be easily doubled)
Keyword cookies